goforevercrazywithit
Well-Known Member
I have access to large amounts of 6-row distillers barley, so I would like to start using it as my base malt. I have looked and can't find hardly anything on using 6-row as a base malt except in the typical styles (cream ale, KY common, etc.) But what about outside of those styles?
I've found it has 95% the fermentable sugar potential as 2-row. I know it has higher diastatic power so it's commonly used with adjuncts. And I've heard about it's "grainier" flavor.
Would there be any reason I couldn't directly substitue 6-row for 2-row in recipes that have no adjuncts?
In a porter, stout or IPA would this grainy flavor be overwhelming? If so, what could I do to offset this?
I've found it has 95% the fermentable sugar potential as 2-row. I know it has higher diastatic power so it's commonly used with adjuncts. And I've heard about it's "grainier" flavor.
Would there be any reason I couldn't directly substitue 6-row for 2-row in recipes that have no adjuncts?
In a porter, stout or IPA would this grainy flavor be overwhelming? If so, what could I do to offset this?